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All groups → All products → Dragee → Dragee jelly → №023 Dragee "Blueberry" → Knurling recipe → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №023 Dragee "Blueberry" Knurling recipe

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 436.1 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.85205.51 205.20 —   —   99.75 205.00 
Powdered sugar99.8597.69 97.54 —   —   99.80 97.49 
Blueberry sauce69.0 58.87 40.62 —   —   67.00 39.44 
Starch syrup78.0 55.06 42.94 0.30 0.17 42.75 23.54 
water—  19.47 —   —   —   —   —   
Sign up85.0 3.76 3.20 —   —   —   —   
Essence—  2.18 —   —   —   —   —   
Citric acid (E330)98.0 1.72 1.69 —   —   —   —   
Total391.19 0.0400.17 83.80 365.47 
Output in finished product89.0 388.13 —  0.17 83.1  362.61 
Mass fraction by dry matter388.13 —  0.17 93.4  362.61 
To the aqueous phase88.3  
List of recipes

№023 Dragee "Blueberry" (Knurling recipe) included in recipes:

№023 Dragee "Blueberry"Glossing recipe
№023 Dragee "Blueberry"Coating recipe

Recipe on №023 Dragee "Blueberry" (Knurling recipe) contained in handbooks:

calculations, forms, documents: